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6-8
Easy
Published 1999
Wild rabbit and lentils have a natural affinity. This is a hearty soup with an earthy flavour. Serve it with croutons or toasted bread.
Put the rabbit and vegetables in a large pot and cover generously with chicken stock. Bring to the boil, skimming off any scum. Add the garlic, juniper berries, peppercorns and bouquet garni. Reduce the heat and simmer for 30 minutes.
Lift out the rabbit joints and set aside to cool slightly. Strain the stock and return to the pan. Bring back to the boil. Add the lentils and simmer for